This easy jam recipe gives you all the sweetness of pears, combined with the spice of cinnamon for a flavor-packed jam you will adore!
We may be too far south to grow apples, but the pears send us the same signals that fall is near, and combine with the same flavors to fill our pantry shelves with home-canned flavor.
Every year here in Texas, there’s one thing we can count on: my father-in-law’s pear trees.
Sometimes, the plums do well, sometimes the peaches go bonkers, but every year, the pear trees are loaded.
Peaches have always been my favorite fruit, and I’ve definitely mourned every year their blossoms get frosted out, but what I love about pears is the grace period.
The asian pear varieties we have don’t ripen on the tree. First, you harvest them, then they ripen slowly, and you can can, freeze, or otherwise process them as you have time (and of course after we get done making delicious desserts like fruit crisp). It’s so much more laid back than some of the other fruits where you harvest and can or they rot within a day or two.
With that said, I will admit that processing pears is a lot of work, so my favorite way to do it is by making spiced pear sauce, which my kids love, and crockpot pear butter, which both use the same food processor that eliminates the need to spend time peeling and coring.
This recipe is not quite as simple as that, but it pays off in flavor!
I love the chunks of pear in this cinnamon pear jam, that I invested time in peeling and coring, and the spicy aroma of cinnamon combined with the sweet pear on a hot piece of toast.
I love the family bonding of my kids helping chop the pears, and stir the pectin into the mix, asking “what is pectin?”, and “what does pectin taste like?”
I love that this jam recipe reminds me that fall is on it’s way, the summer heat is almost over, and it’s time to break all the spicy flavors.Print
Cinnamon Pear Jam Recipe (with canning instructions)
- 4 cups peeled, cored, and finely chopped pears
- 2 Tablespoons lemon juice
- 2 Tablespoons cinnamon
- 1 packet fruit pectin (I use Sure Gel)
- 5 cups sugar
- Combine fruit, lemon juice, cinnamon, and pectin in a large sauce pan
- Note: You may also add 1/2 teaspoon of butter to reduce foaming if desires. (I find this works best if you add the butter right away, rather than wait until the jam is already boiling)
- Bring mixture to a full, rolling boil that can’t be stirred down.
- Add sugar and stir until dissolved.
- Allow mixture to come back to a full, rolling boil that cannot be stirred down, and allow to continue boiling for 1 minute.
- Skim off any foam with a spoon.
- Ladle jam into clean, hot jars, wipe rims clean, and fit with lids and rings.
- Add jars to water bath canner, fitted with a canning rack.
- Fill canner with hot water to 1-2 inches above jar tops
- Bring to a boil, and process jars for 10 minutes
- Allow canner to cool on its own for a few hours, or completely if possible before removing jars.
- After jars are completely cool, check for sealing.
- If the center of the lid springs back after pressing, the jar is not sealed. You can either store this jar in the fridge for a few weeks until it is used, or you can replace the lid with a new one, and process again.
- Store jam in a cool, dry area until ready to use.
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